Enjoy our vegetarian recipe Stuffed Potatoes by feastr. Ideal to gain weight and build muscles. Balanced and very tasty.
|Calories||3089 kJ (738 kcal)|
pot, tablespoon, peeler, bowl, chef's knife, potato masher, spatula, cutting board, Spoon, non-stick frying pan, pasta colander, big bowl
Bring a pot with water to a boil and add the bay leaves.
Peel and dice the potatoes into approx. ½ in cubes. Add the potatoes to the pot and cook until tender and drain them.
Finely chop the onion tofu and dill. Clean and slice the mushrooms.
Heat the olive oil in a non-stick frying pan over medium heat. Fry the onion, mushrooms, and tofu until the onions turn translucent. Season with salt, pepper, and dill.
In a bowl, mash the potatoes with a potato masher and let cool. Add the flour, paprika, salt and pepper and mix thoroughly.
From the mixture, form fist-sized, approx. ½ in thick patties. To the center of each pattie, add some of the mushroom-tofu-mix. Fold over one end and press on sides to shut close.
Heat the olive oil in a non-stick frying pan over medium heat and fry the potato pockets 4-5 minutes until golden brown.
Mix the yogurt with water until creamy. Season with salt and pepper.
Serve the potato fritters with the yogurt.
Enjoy your meal!